Pink Grapefruit Curd




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Pink Grapefruit Curd ~ this curd tastes like fresh grapefruit, only a whole lot creamier. It’s the perfect refreshing end to a meal.

I know, you probably pictured this on a scone or a thick slab of toast.  I had that image in my mind, too, as I was waiting for the curd to thicken on the stove.  But this is a much much better idea.

This is for people who like to dispense with the extraneous crumpet or scone all together and just dig into their curd with a spoon.  Grapefruit curd is actually sweeter and less tangy than lemon, so it’s perfect for eating all by itself.

All curds are basically just juice, zest, sugar, butter and eggs, cooked on the stove till thickened like a custard.  They are usually stored in a jar and used as a spread, or poured into tart shells.  They can also be spread in between layers of cake, or used to flavor yogurt.

This particular recipe is quick and simple, and sidesteps all the fussy techniques.  Put all the ingredients directly into a saucepan and whisk them together.  I’ve adapted it from Two Tarts.

Notes:

  • Unless your grapefruit is very red, the curd will most likely be more yellowish than pink because of the egg yolks.  You can add just a tiny speck of red food coloring to heighten the peachy/coral tone.  I smashed 2 raspberries into the mixture before cooking to try and get a little extra color since I haven’t stocked food coloring in my new kitchen yet.

This curd tastes like fresh grapefruit, only a whole lot creamier.  Lemon curd is too tart to serve on its own for dessert, but this one has the perfect balance of sweet and tart, with a little hint of bitterness that distinguishes grapefruit.  It’s the perfect refreshing end to a meal.

Pink Grapefruit Curd
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Ingredients

  • 2/3 cup fresh squeezed pink grapefruit juice (about 1 grapefruit)
  • zest of 1 grapefruit
  • 1/2 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 Tbsp milk
  • 6 Tbsp butter, cut in chunks

Instructions

  1. Put everything in a small saucepan and whisk together so that the eggs are fully broken down. Heat over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. This will take about 15 or so minutes. It shouldn't boil.
  2. Pour the curd through a mesh strainer into a bowl to remove any small lumps or bits of cooked egg.
  3. Pour into individual dessert cups, or into a small jar, and refrigerate until chilled.
  4. Serve with raspberries and mint sprigs for garnish.

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13 Comments

  • Reply
    Linda A. Thompson Ditch
    June 6, 2012 at 2:31 am

    What a wonderful idea! Since I love grapefruit, I can see myself using this in so many ways!

  • Reply
    grace
    June 5, 2012 at 6:41 pm

    this is absolutely lovely, sue! curds of any kind make me a little uncomfortable–i can only handle them in small amounts–but i love the hue of this one!

  • Reply
    Tricia @ saving room for dessert
    June 5, 2012 at 4:38 pm

    Really beautiful idea and photos. I bet it tastes so fresh and light. Very, very nice. I bet it would also be good on a slice of pound cake. Yummy!

  • Reply
    Barbara
    June 4, 2012 at 12:26 pm

    It’s delicious, Sue. I made some to layer some jasmine flavored shortbread recently. Now I want to make a grapefruit cake and layer it with this!

  • Reply
    The Café Sucré Farine
    June 3, 2012 at 3:26 pm

    Wow, this looks wonderful. I love grapefruit on it’s own but don’t have a lot of recipes with grapefruit, thanks!

  • Reply
    Ben
    June 3, 2012 at 3:10 pm

    I love grapefruit and you’re right, this is a better idea than spreading it on a toast.

  • Reply
    Mary
    June 3, 2012 at 8:41 pm

    You are a genius. I’m all in favor of skipping the scone and just inhaling the curd. This sounds delicious!

  • Reply
    Heather @girlichef.com
    June 3, 2012 at 5:06 pm

    It’s so pretty and delicate! I’m up for eating it as-is.

  • Reply
    Magnolia Verandah
    June 2, 2012 at 11:35 pm

    Oh this is a definite must – my grapefruit tree is groaning with fruit at the moment and I usually just make marmalade or eat them fresh or juice them – this is a whole new adventure – it looks fabulous. Thank you.

  • Reply
    hobby baker
    June 3, 2012 at 5:19 am

    Beautiful! Love citrus curds and love that this is a nice small batch too since I’m the sole curd lover in the house. ;)

  • Reply
    Rose
    June 3, 2012 at 4:30 am

    Looks yummy!

  • Reply
    From Beyond My Kitchen Window
    June 2, 2012 at 10:46 pm

    It looks so silky and delicious. I adore pink grapefruit and in a sweet curd it must be just fantastic.

  • Reply
    L o v e l y t h i n g s
    June 2, 2012 at 9:49 pm

    This looks wonderful! I see you’ve been cooking and baking up a storm in your new kitchen. Everything looks amazing as ever!!

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